Steam cooking vessel.



J. T. SLOCOMB; STEAM COOKING VESSEL.

APPLICATION FILED MAR.2, 1914.

1,1 1 1,810. 1 Patented se t.29,1914.

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JOHN SLOCOMB, OF PROVIDENCE, RHODE ISLAND.

scream COOKING VESSEL.

Specification of Letters Patent.

Patented Sept. 29, 1914.

Application filed March 2, 1914, Serial No. 821,941.

To all whom it may concern:

Be it known that 1, JOHN T. SLoooMn, a citizen of the United States,residing at Providence, in the county of Providence and "State of RhodeIsland, have invented certain new and useful Improvements in SteamCookin Vessels, of which the following is a spec cation.

My invention relates to steam cooking vessels such as pots and kettles.

The essential objects of my invention are to efiiciently confine thesteam for the purpose of raising the temperature within the vessel; toinsure a uniformity of heat within the same; to save fuel by preventingthe escape of the steam at low temperatures; to preserve the flavor andaroma of an article during cooking; to'afiord means for indicating thedegree of heat of the saturated steam; and to attain these ends in astructure that is simple and inexpensive in construction, and simple andcertain in operation.

To the above ends essentially my invention consists in such parts andcombinations of parts, as fall within the scope of the appended claims.

In the accompanying drawin which form a art of this specificationgi lgure I is a side e evation of a steam cooking== vessel, Fig. 2 is a likeelevation, partly in diametrical section of the sam'e, Fi 3, a sideelevation of a modified form 0 my invention, and Fig. 4', a likeelevation showing parts in transverse section.

Llke reference characters indlcate l1ke parts throughoutthe views.

My invention in its present and preferred form of embodiment comprises ahollow body A provided with a retracted neck a terminatin in an exteriorlateral flange a. Apreferabiy removable cover B is provided w1th a periheral shoulder b terminating in a horizonta flan e 6 adapted to restupon the flange a. T e shoulder b abuts loosely against the inner faceof the portion a. The cover is provided with a central boss 0 providedwith an opening 0' having threads 0. A post or rod D is provided at itslower end with a. threaded ortion d adapted to engage the threads o the7 opening a; the rod D being vertically adjustable in the cover byreason of the threaded connection. The rod is locked in adjustedposition by means of a nut E upon the threaded portion of the rod andengaging the cover B. The upper portion of the face of rod is preferablyflattened and is pro- V1d d with an upwardly inclined finger at 1tsupper extremity, and with a laterally extendin cam fintger 9 providedwith a curved caring ace g having a curved shoulder 9 This shoulder isso located relatively to the member f as to form a cavity 71. at a pointin vertical alinement with the axis of the post D. Fixed to or integralwith the body A are sets of cars j located on diametrically oppositesides of the body, in which are pintles k to Which are pivoted the endsof a bail L. Thebail has preferabl swelled or laterally extendingportions The bail is somewhat resilient, and the swells are purposed toincrease the resilient character thereof.

The operation of the vessel is as follows: The articles to be cooked arelaced within the member A together with t e liquid, and thevessel issubjected to heat in an usual convenient manner. -Prior to the iioperation the bail L is swung upwardly, and travels over the cam face 9and shoulder g of the cam finger g, and enters the cavity h. It will beunderstood that the radius of the bail is such relatively to the heightof the cam face as to bring the bail into very ti ht contact with thecam finger g as the bai is being forced to its seat It. The slightresiliency of the bail L permits it to travel over the cam face and yetbecome tightly seated in the cavity h. The degree of resiliency of thebail need not be great. Such a degree adjustment of the post D withrelation I thereto in effecting the adjustment of the cover. B withrelation to the member A, which is effected by the elevation of themember D.

It will be'understood that saturated steam at any. given pressure has acorresponding certain predeterminable tem erature. Therefore when it isdesired to coo an article requiring a certain temperature, the parts maybe so adjusted as to retain the steam in confinement until the. desiredtemperature is reached, from which time any increase of temperature willso increase the steam pressure as to cause escape intermedi ate thecover and the body of the vessel. By this escape of steam underpressure, not only is the cooking temperature indicated ande'qualized,.but the amount of fuel being applied to the exterior of thebody may be forthwith lessened, thus afiording a saving of fuel. 1

It has been found convenient in some instances to apply to the bail aroller M as shown in Figs. 3 and 4. This roller is revolubly mountedupon the center of the bail,

so that when the latter is elevated the face of the roller travels overthe cam face g of the cam finger g lessening the friction between theparts, and enters the cavity or depression h preferably of greaterdimensions tham-the cavity '72., and abuts against the finger f, as doesthe bail shown in Fig. 2. The roller is held against longitudinaldisplacement in the present instance by collars N upon the bail L ateach side of the roller, which collars, are engaged to the bail by-setscrews n. It is convenient but not essential-that the bail L be providedat its central portion with usual helically bent hand-hold 0.

What I claim is,

L In-a cookin vessel, the combination withcthe body, o a cover restingupon the body,- a baillpivotally mounted at opposite points upon thebody, a post fixed to the cover, and inclined diverging fingers uponthef'lfree end of the post adapted; to engage the bail.

e 2.-'II1"8,' CO0ki11 vessel, the combination with the body, 0 a coverresting upon the body, a resilient bail pivotally mounted upon thebody,a postupon the cover, an inclined "finger upon the end of thepost, asecond on the post adjacent the first finger dispose at an angle to thefirst finger and proagidedwith a cam surface.

3. In a cooking vessel, the combination with the body, of acover restingupon the body,

$ a resilientbail upon the body, a post upon the-cover provided with abail seat in its upper extremity, and diverging fingers upon the post ateach side of the seat.

4. In a cooking vessel, the combination with the body, of a cover uponthe body provided with a central opening surrounded by threads, a bailupon the body, a vertically adjustable post located in the opening andprovided with threads adapted to engage the first mentioned threads, anut engaging the threads upon the post and adapted to abut against thecover, and a bail seat upon the end of thepost.

5. In a cooking vessel, the combination with the body of a verticallydisposed annularwall adapted to form an o ening into the body, ahorizontal external ange upon the upper end of the wall, a coverprovided with a vertical peripheral wall adapted to abut against thefirst mentioned wall,'a horizontal flange upon the upper end of thesecond mentionedwall adapted to overlap the first mentioned flange, saidcover being provided with a central opening, a' post extending throughthe opening in the cover, a cam finger upon the upper extremity of thepost,

. and a resilient bail pivotally mounted upon the body and adapted toengage the cam finger. 4 6. In a cooking vessel, the combination withthe body, of a cover upon the body, a resilient bail upon the body, apost upon the cover provided with a seat for the bail. and means foradjusting the bail and post relatively to each other.

In testimony whereof I have affixed my signature in presenceoftwo'witnesses.

JOHN T. SLOCOMR.

Witnesses HOBATIO E. Bnnnows, Enw. H. Zmennn.

